Recipe

Poblano Wit

Poblano Wit

(5 gallons/19 L, all-grain)
OG = 1.064  FG = 1.012
IBU = 15  SRM = 4  ABV = 6.6%

I’ve made this beer over a dozen times and most of the time it wins its category in competitions. It has two Best of Show trophies from the Pepper Extravaganza Competition in Florida, plus a Great American Beer Festival gold medal as the Pro-Am entry in 2013 with Cigar City Brewing Company.

Ingredients
6 lbs. (2.7 kg) Weyermann Pils malt
6 lbs. (2.7 kg) Weyermann light wheat malt
1 lb. (0.45 kg) flaked oats
2 quarts (2 L) rice hulls
4 AAU Cascade hops (60 min.) (0.75 oz./21 g at 5.5% alpha acids)
1 oz. (28 g) Indian coriander (10 min.)
0.5 oz. (14 g) dried chamomile flowers (10 min.)
1 oz. (28 g) grapefruit zest (10 min.)
3 poblano peppers (about 7 oz./200 g raw, or 4 oz./113 g treated, per instructions) 
1⁄2 habanero pepper 
Wyeast 3944 (Belgian Witbier) or White Labs WLP400 (Belgian Wit Ale) or
Mangrove Jack’s M21 (Belgian Wit) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Mash the grains at 152 °F (67 °C) for 60 minutes together with 0.5 oz. (14 g) calcium chloride and the rice hulls for easier lautering. Although the rice hulls may not be necessary in some systems, it is good insurance in a fly sparge rig. 

Collect the wort and boil for 60 minutes, adding the hops at the start of the boil. At ten minutes left in the boil add the coriander, citrus zest, and chamomile. Chill to 65 °F (18 °C) and pitch the yeast. Ferment until specific gravity is unchanged for three days. 

When final gravity is reached it is time to prepare the peppers. Roast the peppers over an open flame until all of the outer surface is charred black. Set them aside, covered and allow them to steam until cool enough to handle. Remove the charred surface, cut off the stem and remove the placenta and seeds, then cut them into strips lengthwise and heat them in an oven for 10 minutes at 200 °F (93 °C). Once cool, add the peppers to the beer and rest for 5 to 7 days before packaging or add them directly to the keg in a hop sack or large tea strainer. Carbonate to about 2.5 volumes of CO2.

Poblano Wit

(5 gallons/19 L, partial mash)
OG = 1.064  FG = 1.012
IBU = 15  SRM = 4  ABV = 6.6%

Ingredients
6 lbs. (2.7 kg) wheat dried malt extract
1 lb. (0.45 kg) Pilsner malt
1 lb. (0.45 kg) flaked oats
4 AAU Cascade hops (60 min.) (0.75 oz./21 g at 5.5% alpha acids)
1 oz. (28 g) Indian coriander (10 min.)
0.5 oz. (14 g) dried chamomile flowers (10 min.)
1 oz. (28 g) grapefruit zest (10 min.)
3 poblano peppers (about 7 oz./200 g raw, or 4 oz./113 g treated, per instructions) 
1⁄2 habanero pepper 
Wyeast 3944 (Belgian Witbier) or White Labs WLP400 (Belgian Wit Ale) or
Mangrove Jack’s M21 (Belgian Wit) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Place the grains in a large grain bag. Mash the grains in 3 qts (2.8 L) water at 152 °F (67 °C) for 45 minutes with 0.5 oz. (14 g) of calcium chloride. After 45 minutes, wash the grains with 1 gallon (3.8 L) of water. Top off the kettle to 6 gallons (23 L) and stir in the dried malt extract while off heat.  Once all the extract is dissolved, bring the wort to a boil. 

Collect the wort and boil for 60 minutes, adding the hops at the start of the boil. At ten minutes left in the boil add the coriander, citrus zest, and chamomile. Chill to 65 °F (18 °C) and pitch the yeast. Ferment until specific gravity is unchanged for three days. 

Follow the remainder of the all-grain recipe instructions.